Make the Caramel Sauce for the Japanese Custard Pudding
Butter custard pudding ramekins. In a small pot, heat 4 oz. sugar and water together, stirring occasionally until sugar melts. Keep cooking until melted sugar turns a medium brown color.
Turn the heat off and add hot water. Transfer the hot caramel to bottom of custard dishes. Cover on the bottom. Refrigerate until ready to use.
Make the Japanese Custard Pudding
In a medium size pot, heat milk, vanilla bean split in a half and scrape the seeds using the back of knife, and sugar until just before the boiling point. Do not boil the mixture. In a mixing bowl, mix eggs, egg yolks and 3 oz. sugar. Temper the egg mixture with hot milk mixture. Try not to whisk and get air in the mixture. Strain the mixture.
Using ice bath, cool the mixture. Now you have custard mixture. Let it cool and we're going to transfer it to the custard ramekin. Set up prepared ramekins on the deep sheet pan with wet towel on the bottom.
Pour custard mixture into the ramekins over caramel sauce. Pour hot water in the sheet pan a half way up to the ramekins. Cover with aluminum foil. Bake custard at 320F for 45-50 minutes or until the toothpick come out clean. Cool and refrigerate the custard.
Unmold and Serve the Japanese Custard Pudding
Unmold the custard using sharp knife around the ramekins. And melt the bottom caramel using double boiler. Here we have Japanese custard. It's called pri. We have beautiful deep crisp caramel flavor and then nice and silky smooth texture. You're going to enjoy it.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: Servings|
|Calories from Fat: 282 (71%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 1421.1mg||437 %|
|Sodium 164mg||6 %|
|Potassium 210.6mg||6 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.7g|
|Protein 24.6g||35 %|
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Calories per serving: 395
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